Ingredients
Scale
- 12 oz jumbo pasta shells
- 1 ½ cups ricotta cheese
- ½ cup sun-dried tomatoes (finely chopped)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 1 large egg
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 ½ cups marinara sauce
- 1 teaspoon olive oil
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Fresh basil leaves (chopped)
- Extra Parmesan cheese
Instructions
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, grated Parmesan cheese, half of the mozzarella, egg, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Mix until well incorporated.
- Fill each cooked shell with the ricotta mixture and place them in a baking dish.
- Preheat your oven to 350°F (175°C). Pour marinara sauce over the shells and sprinkle remaining mozzarella on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden brown.
- Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 230
- Sugar: 2g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 70mg